Grilled Chicken
Spiced chicken pieces slow-cooked over glowing coals for a deep smoky flavor and a perfect char.
75 min
Medium
Mexicana / Parrillada
4 servings
The story behind
There is something primal and satisfying about cooking over an open fire. I remember the first time I tried grilling a whole chicken; I was so worried about burning it! But then I learned that the smoke is actually a secret ingredient that adds a layer of flavor you just can't get in an oven. This is my absolute favorite meal for a casual Saturday get-together with friends. I highly recommend pairing it with grilled corn on the cob or a creamy coleslaw. A cold IPA or a sparkling lemonade works best to cut through the richness of the spices. It’s the ultimate lunch for a summer day.
Instructions
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1Rub the chicken pieces thoroughly with the oil and spice mixture, making sure to get under the skin.
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2Let the meat marinate for at least half an hour to absorb the flavors.
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3Light your grill and wait until the coals are covered with a thin layer of gray ash.
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4Place the chicken on the grill grate and cook slowly, turning occasionally to prevent flare-ups.
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5Check that the juices run clear or use a meat thermometer to ensure it's perfectly cooked.
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6Serve hot off the grill with your favorite sides and enjoy the rustic charm.
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